Everyday Bread (Gluten-Free)

Delicious everyday bread.

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Votes: 237
Rating: 2.84
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Servings 19x5-inch loaf
Prep Time 15minutes
Cook Time 50minutes
Passive Time 60minutes
Submitted By Josie Hyde
Delicious everyday bread.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 237
Rating: 2.84
You:
Rate this recipe!
Servings 19x5-inch loaf
Prep Time 15minutes
Cook Time 50minutes
Passive Time 60minutes
Submitted By Josie Hyde
Delicious everyday bread.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Grease a 9x5 bread pan. Combine all the dry ingredients including yeast in a large bowl.
  2. In another bowl, combine the 1-1/2 cups plus 2 Tbsp water, oil and eggs.
  3. Add the liquid ingredients to the dry ingredients and mix well.
  4. Beat the batter until smooth (can also be done with a mixer).
  5. Pour batter into bread pan and smooth out top.
  6. Cover the loaf with plastic or a clean dish towel and let rise about an hour or until the batter is slightly above the rim of the pan. Meanwhile, preheat an oven to 375°F.
  7. Bake for 50 minutes or until internal temperature reaches 190-200°F.
  8. Cool briefly (5 min); remove from pan and cool thoroughly on a rack.
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Cut when thoroughly cool. Makes 12-15 slices. Keeps well wrapped in a cloth for 3 days. Slice and freeze for longer keeping.

 

Products Used in this Recipe
Recipe Comments

21 thoughts on “Everyday Bread (Gluten-Free)

  1. Mparry

    I’ve been using this recipe for a year and love it. I use flax instead of egg and use milk instead of the powdered milk and water.

    Reply
  2. Mariann

    We tried this recipe and followed the directions as given. We must have done something wrong. It was the worse tasting bread with an obnoxious smell. First thing I have had to spit out in ages.

    Reply
    1. Recipe Specialist

      To prevent the bread from over-browning, you may tent your bread with foil after the first 10 minutes of baking.

      Reply
    1. Recipe Specialist

      Yes, you can use this recipe to prepare dinner buns. After step 4, portion the dough into 3 Tbsp portions and gently shape each piece into a ball and place on a a baking sheet lined with parchment paper. Cover with plastic wrap and allow the buns to rise until double in size. Bake at 350ºF for approximately 15 – 20 minutes.

      Reply
  3. Duncan

    Very nice bread. I used 1 1/2 cups milk instead of the water+milk powder. Also used the BRM one-to-one flour that already includes xantham gum. The batter was thick and was not really “pourable” so I had to scrape it into the pan.

    After cooking, the bread formed a wonderful crust and the inside texture was moist and a bit spongy. It was on the sweet side, so I might cut the brown sugar down to 1/4 cup next time and try reducing some of the liquid to match.

    Reply
  4. Paula

    I’ve made this with 1 to 1 flour using 3 cups of 1 to 1 and 1/2 cup BRM all purpose flour.
    I also made sure the water was warm. It came out beautifully!

    Reply
  5. Susan

    I omitted the dry milk powder, the sugar and the oil. Added about 2 tbsp of honey and otherwise followed the directions. Came out great but let it cool before cutting for best results. Definitely needs salt – I will try 1/2 tsp next time!

    Reply
  6. Gwen

    I substituted 1 1/2 cups evaporated milk for the water and dry milk powder. For the remaining 2T water in the recipe, I used an extra 2T water and made sure the 4T was very warm, then dissolved the yeast in the warm water, then added the developed yeast to the egg mixture. I used 3.5 cups of the flour instead of 3.33. (that one was an accident), and added 1/2 t salt to the dry ingredients. It turned out beautifully….it was a tiny bit BURNT, but I actually like the flavor of bread that has been cooked well. I was worried the 1/2 cup brown sugar would make the bread taste too sweet, but it was fine! MUCH better than any $10 gf loaf (udi’s) in the freezer section, and you end up with about twice as much bread. Very pleased with the results.

    Reply
  7. Karen E.

    Great recipe! My thanks for all the helpful comments and suggestions left by others. I included the salt, substituted almond milk for the water + powered milk, and tented the bread for part of the bake time. The bread came out great. Nice taste, good texture for a gluten-free bread (much better than the bread I’ve been buying!). Where I live it’s high altitude so that probably caused the bread to rise much faster than expected. No worries, I had kept an eye on it so I just popped it into the oven once it started trying to escape the pan. Yea! 🙂

    Reply
  8. LittleFarmGirl

    I made a few adjustments to my batch due to lacking a few ingredients. I omitted the milk powder, used white sugar instead of brown, and used peanut oil instead of vegetable oil. And I sprinkled granola over the top before baking it. My loaf came out moist with just a hint of peanut flavor. It was quite delicious topped with a smear of peanut butter and drizzle of honey.

    Reply

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